Teriyaki Chicken Kebabs

Name: Teriyaki Chicken Kebabs
Prep time: 3 h
Cook time: 12 min
Yield: 5 serving
Ingredients: 2 pounds boneless, skinless chicken breasts; 4 green bell peppers; 1 fresh pineapple; 1/3 cup granulated sugar; 1/4 cup rice vinegar; 3 teaspoons sesame oil; 1 cup low-sodium soy sauce; 6 cloves garlic; 1/4 teaspoon dried ginger; 1/4 teaspoon red pepper flakes

User Reviews

5.0

3 reviews

Excellent

Prep Time
3 hrs
Cook Time
mins
Servings
5
Course
Main Course, Dinner, Others
Cuisine
American, International, Vegetarian

Teriyaki Chicken Kebabs

Iris Warren

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Chicken, fresh pineapple, and green bell pepper marinate in a homemade teriyaki sauce and then grilled to perfection!

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Ingredients

Servings

2 pounds boneless, skinless chicken breasts cut in 1-inch cubes
4 green bell peppers cut in 1-inch cubes
1 fresh pineapple cut in 1-inch cubes

Marinade

1/3 cup granulated sugar
1/4 cup rice vinegar
3 teaspoons sesame oil
1 cup low-sodium soy sauce
6 cloves garlic minced
1/4 teaspoon dried ginger
1/4 teaspoon red pepper flakes

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Instructions

Whisk all of the marinade ingredients together in a large bowl. Reserve 2/3 cup of the marinade to baste on kebabs after they're cooked.
Add chicken pieces to the remaining marinade and stir to coat. Cover bowl tightly with a lid and place in the refrigerator. Allow chicken to marinate for at least 3 hours or up to 12 hours.
Thread the marinated chicken, bell pepper and pineapple pieces onto 10 skewers. Grill kebabs on medium heat, with the grill lid closed, for 6 minutes one each side OR until the internal temperature of the chicken reaches 160 degrees F. Serve warm and enjoy!